Strawberry jaffa cakes
- Preparation and cooking time
- Total time
- + cooling + setting
- A little effort
- Makes 12
- sunflower oil
- 150g strawberrieshulled and roughly chopped
- 135g pack strawberry jelly cubes
- 200g dark chocolatebroken into chunks
- 4 tbsp whipping cream
SPONGE
- 3 medium yolks and 2 whites eggs
- 50g golden caster sugar
- 25g plain flour
- 25g ground almonds
- 1 tsp vanilla extract
- kcal244
- fat15.6g
- saturates7.3g
- carbs20.2g
- sugars16.7g
- fibre2.4g
- protein4.2g
Method
step 1
Brush a 22cm-square tray with sunflower oil, then line it with clingfilm. Dissolve the jelly cubes in 200ml of boiling water – stirring until fully dissolved. Whizz the strawberries to a purée, then press through a sieve to remove the seeds and discard. Mix the purée with the jelly, pour into the prepared tray and chill until firmly set.
step 2
To make the sponges, heat the oven to 180C/fan 160C/gas 4 and use a little oil to brush 12 large muffin tin holes, then line the bases with circles of baking parchment (or use a silicone muffin tray if you have one).
step 3
In a big bowl, beat the egg yolks with the sugar until pale and frothy, then mix in flour, almonds, 2 tbsp sunflower oil and vanilla extract. Beat the egg whites in a separate bowl until stiff peaks form. Mix one-third of the whites into the yolk mixture to loosen it, then gently fold in the rest with a big metal spoon or spatula. Spoon between the muffin holes, tap the tin firmly, once, to pop any big bubbles, then bake for 10-12 minutes until risen and springy to the touch.
step 4
Release the cakes around the edges and carefully turn out onto a cooling rack to cool completely.
step 5
When the cakes are cool and the jelly set, put the chocolate and cream in a heatproof bowl and melt gently over a pan of steaming water. Leave to cool while you assemble the bases (hot chocolate will melt the jelly).
step 6
Find a round cutter a shade smaller than your cakes, stamp out 12 circles of the jelly and sit one on each sponge. Spoon some chocolate over each jelly and leave to set before eating.